Herbed Hummus

Herbed Hummus

Adapted from smittenkitchen, Cafe Mogador’s secret recipe and few tips collected over the years

ngredients

1 ½ cups dried chickpeas, soaked overnight

2 garlic cloves, peeled

¾ cup tahini paste

½ cup chickpeas cooking liquid (plus more to achieve desired consistency)

½ cup fresh lemon juice

½ teaspoon salt

½ teaspoon baking soda

pinch of black pepper

½ cup fresh herbs, chopped (I used dill and parsley)

Directions

Rinse the soaked chickpeas well and drain them before putting them in a saucepan, with ¼ teaspoon of salt and the baking soda.

Cover them with water, bring to a boil, cover and cook over medium heat about 1 hour or until the chickpeas are very soft. If necessary add more water.

Keep in mind that the baking soda will speed up the cooking process so be careful to check before the chickpeas turn into puree.

Once cooked, drain the chickpeas, reserving the cooking liquid.

Crush the garlic until pureed. Transfer it to bowl of a food processor, add the sesame seed paste and lemon juice and process until white.

Add ½ cup of cooking water, ¼ teaspoon of salt, some black pepper and process until completely smooth.

Add the chickpeas to the sesame paste mixture and process until very smooth. Depending on how you like your hummus you can add further cooking water. Adjust with salt and pepper to your liking.

Stir in fresh herbs and serve drizzled with olive oil.